MARTHA STEWART’S COOKING SCHOOL | Breads | PBS Food


– Since a meal isn’t complete without bread in the Arabian Gulf, there is a staggering
variety to choose from. But I think you’ll agree,
the best is always homemade. We’re going to explore a few, starting with a flatbread sweetened with a Gulf staple, the ubiquitous date. Another favorite is
fatute, a small round bread made with a trio of
flours, seeds, and raisins. And coconut enhances the flavor of a fried dough known as mandazi. Lastly, a hearty flatbread suited for a variety of toppings. Next time on Cooking School.

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